Print

Prune Sticky Toffee Pudding

Print Recipe

The prunes in this pudding add an intense fruitiness and the result is a moist, tender and flavourful puddding

  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 08-Jun 1x
  • Method: import-018
  • Cuisine: R151

Ingredients

Units Scale

65g unsalted butter (plus extra for greasing)
160g Demerara sugar
1 tbsp golden syrup
2 eggs
180g self raising flour
170g Sunsweet prunes
130ml boiling water
1/2 tspn vanilla extract
30g chopped hazelnuts
1 tspn mixed spice
1tspn baking powder

For the Sauce
110g unsalted butter
110g dark muscovado sugar
130ml double cream

Instructions

  1. Pre-heat oven to 180.
  2. Cream together the butter and sugar.
  3. Beat in the syrup, eggs, mixed spice and vanilla.
  4. Add the flour and baking powder and combine.
  5. Finely chop the prunes in a blender and add to the cake mix.
  6. Add the water and combine along with the hazelnuts.
  7. Pour into a square cake tin/brownie tin and bake in the oven for 35-45 minutes – or until a skewer comes out clean.
  8. Serve hot from the oven with the toffee sauce and ice-cream.

For the Sauce

  1. Put all the ingredients in a saucepan and simmer until thick and glossy. (should take about 10-15 mins)

Notes

CPB – Nicole Drysdale

Nutrition

Find it online: https://sunsweet.eu/recipes/r151-prune-sticky-toffee-pudding/